Pineapple Mango Pie So Tasty

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Pineapple Mango Pie

"You can also replacement peach nectar for apple juice for range. If on hand, I from time to time area slivered almonds on top earlier than baking."

Ingredients :

4 half cups mangos, peeled and sliced
1 (8 ounce) can overwhelmed pineapple, drained
1 1/4 cups white sugar
1/4 cup packed light brown sugar
2 tablespoons apple juice
five tablespoons instant tapioca
1 tablespoon butter, softened
1 recipe pastry for a 9 inch double crust pie

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H40M

Preheat oven to four hundred degrees F (205 ranges C).
Mix the mangos, tired crushed pineapple, white sugar, brown sugar, apple juice, and tapioca. Let stand in a bowl for 20 mins.
Pour filling into the unbaked pie shell, and dot with butter or margarine. Cover with pinnacle crust, and seal edges. Cut slits in top of outer crust.
Bake at 400 stages F (205 stages C) for 1 hour, or until bubbles burst slowly and crust is a nice golden brown shade. Let pie cool, and serve at room temperature.

Notes :

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